Steak-Vegetable Pockets

Steak-Vegetable Pockets Ingredients

3/4 lb Beef top round steak, *	1 1/2 c Broccoli, fresh, **
Carrot, small **	Onion, small **
1/2 x Green pepper	1 tb Oil, cooking
8 x Pea pods, halved crosswise	6 x Mushrooms **
Tomato, small, chopped	3 tb Soy sauce
1 1/2 ts Cornstarch	4 x Pita bread rounds, halved

Instructions for Steak-Vegetable Pockets

* boneless steak ** thinly sliced vegetables PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat, 46mg Chol., Thinly slice beef into bite-size strips. Spray a wok or large skillet with nonstick spray coating. Heat wok or skillet over high heat. Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes. Remove vegetables. Add cooking oil; heat over high heat. Stir-fry beef in hot oil 3 minutes. Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok or skillet. Cook and stir till bubbly. Return vegetables to wok; heat through. Spoon mixture into halved pita bread rounds. BETTER HOMES AND GARDENS File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

Main Ingredient: BeefCuisine: Uncategorized

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